Creamy Chicken Gnocchi Soup – Cozy, Comforting, and Easy

There’s something incredibly comforting about a bowl of creamy soup on a chilly evening, and this Creamy Chicken Gnocchi Soup delivers in every way. It’s rich without being heavy, full of tender chicken, pillowy gnocchi, and fresh vegetables. The broth is silky and flavorful, with a hint of garlic and herbs that taste like home.

Best of all, it comes together in about 40 minutes, and it feels like a hug in a bowl. Whether you’re feeding a family or cooking for yourself, this is the kind of meal that makes everyone slow down and smile.

Creamy Chicken Gnocchi Soup - Cozy, Comforting, and Easy

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 6 servings

Ingredients

  

• Olive oil or butter
• Boneless, skinless chicken (2 cups cooked and shredded or diced; rotisserie works great)
• Potato gnocchi (16–18 oz, shelf-stable or fresh)
• Onion (1 medium, diced)
• Carrots (2 medium, diced)
• Celery (2 stalks, diced)
• Garlic (3–4 cloves, minced)
• Chicken broth or stock (5–6 cups)
• Heavy cream (1 cup) or half-and-half
• Flour (2–3 tablespoons) for thickening
• Fresh spinach (2–3 cups, roughly chopped) or kale
• Italian seasoning (1 teaspoon) or dried thyme/oregano
• Bay leaf (1)
• Parmesan cheese (optional, for serving)
• Salt and black pepper
• Red pepper flakes (optional, for a little heat)

Instructions

 

• Sauté the aromatics: In a large pot or Dutch oven, heat 2 tablespoons olive oil or butter over medium heat. Add diced onion, carrots, and celery. Cook 5–7 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
• Make a quick roux: Sprinkle the flour over the vegetables and stir to coat. Cook 1–2 minutes. This helps the soup thicken and gives a silky texture.
• Add broth and season: Slowly whisk in chicken broth to avoid lumps. Add Italian seasoning, bay leaf, 1 teaspoon salt, and a few grinds of pepper. Bring to a gentle simmer.
• Add the chicken: Stir in shredded or diced cooked chicken. If starting with raw chicken, simmer small pieces in the broth until cooked through, then remove and shred before returning to the pot.
• Simmer to meld flavors: Let the soup bubble on low for about 10 minutes to marry the flavors and thicken slightly.
• Cook the gnocchi: Add the gnocchi straight to the pot. Simmer 2–3 minutes, or until the gnocchi float and are tender.
• Add cream and greens: Reduce the heat to low. Stir in heavy cream and the chopped spinach. Warm through until the spinach wilts, about 2 minutes. Do not boil after adding cream.
• Taste and adjust: Remove the bay leaf. Taste for salt and pepper. For a little kick, add a pinch of red pepper flakes.
• Finish and serve: Ladle into bowls and top with freshly grated Parmesan. Serve with crusty bread for dipping.

What Makes This Recipe So Good

• Fast and satisfying: You get a hearty, restaurant-style soup in under an hour with simple steps.
• Comforting texture: Soft gnocchi and juicy chicken in a creamy broth create the perfect spoonful.
• Balanced flavors: Onion, garlic, carrots, and celery build a savory base, while spinach adds freshness.
• Easy to customize: Swap the chicken, add bacon, change the greens, or make it lighter without losing flavor.
• One-pot friendly: Minimal dishes, maximum payoff—ideal for busy weeknights.

Shopping List

• Olive oil or butter
• Boneless, skinless chicken (2 cups cooked and shredded or diced; rotisserie works great)
• Potato gnocchi (16–18 oz, shelf-stable or fresh)
• Onion (1 medium, diced)
• Carrots (2 medium, diced)
• Celery (2 stalks, diced)
• Garlic (3–4 cloves, minced)
• Chicken broth or stock (5–6 cups)
• Heavy cream (1 cup) or half-and-half
• Flour (2–3 tablespoons) for thickening
• Fresh spinach (2–3 cups, roughly chopped) or kale
• Italian seasoning (1 teaspoon) or dried thyme/oregano
• Bay leaf (1)
• Parmesan cheese (optional, for serving)
• Salt and black pepper
• Red pepper flakes (optional, for a little heat)

How to Make It

1. Sauté the aromatics: In a large pot or Dutch oven, heat 2 tablespoons olive oil or butter over medium heat. Add diced onion, carrots, and celery.

   Cook 5–7 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.

2. Make a quick roux: Sprinkle the flour over the vegetables and stir to coat. Cook 1–2 minutes.

   This helps the soup thicken and gives a silky texture.

3. Add broth and season: Slowly whisk in chicken broth to avoid lumps. Add Italian seasoning, bay leaf, 1 teaspoon salt, and a few grinds of pepper. Bring to a gentle simmer.
4. Add the chicken: Stir in shredded or diced cooked chicken.

   If starting with raw chicken, simmer small pieces in the broth until cooked through, then remove and shred before returning to the pot.

5. Simmer to meld flavors: Let the soup bubble on low for about 10 minutes to marry the flavors and thicken slightly.
6. Cook the gnocchi: Add the gnocchi straight to the pot. Simmer 2–3 minutes, or until the gnocchi float and are tender.
7. Add cream and greens: Reduce the heat to low. Stir in heavy cream and the chopped spinach.

   Warm through until the spinach wilts, about 2 minutes. Do not boil after adding cream.

8. Taste and adjust: Remove the bay leaf. Taste for salt and pepper.

   For a little kick, add a pinch of red pepper flakes.

9. Finish and serve: Ladle into bowls and top with freshly grated Parmesan. Serve with crusty bread for dipping.

How to Store

• Refrigerate: Cool completely, then store in an airtight container for up to 3 days.
• Reheat gently: Warm on the stove over low heat, stirring often. Add a splash of broth or milk if it thickens too much.
• Freezing tips: Creamy soups with gnocchi can become grainy and mushy after freezing.

  If you plan to freeze, freeze the base without cream and gnocchi. Add cream and cook the gnocchi fresh when reheating.

Why This is Good for You

• Protein for staying power: Chicken provides lean protein that keeps you full and supports muscle health.
• Vegetable variety: Carrots, celery, onion, and spinach bring fiber, vitamins, and antioxidants.
• Balanced comfort: The cream gives richness, but you can lighten it with half-and-half without losing the cozy factor.
• Customizable nutrition: Add beans for extra fiber, swap in whole-wheat gnocchi, or use more greens to boost nutrients.

What Not to Do

• Don’t boil after adding cream: High heat can cause the soup to split or feel greasy.
• Don’t overcook the gnocchi: It cooks fast. Once it floats and is tender, you’re done.
• Don’t skip the sauté: Softening the vegetables first builds flavor and avoids a raw bite.
• Don’t forget to taste: Salt and acid balance make the soup sing.

  Adjust before serving.

• Don’t crowd with too many add-ins: Keep the ratio of broth, gnocchi, and chicken balanced so it doesn’t turn into a stew.

Alternatives

• Lighter version: Use half-and-half or evaporated milk instead of heavy cream. Add a squeeze of lemon at the end for brightness.
• Dairy-free: Swap cream with full-fat coconut milk or a creamy oat milk. Thicken with an extra tablespoon of flour or a cornstarch slurry.
• Gluten-free: Choose gluten-free gnocchi and use a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons cold water) instead of flour.
• Different greens: Kale or Swiss chard hold up well.

  If using kale, remove tough stems and simmer a few extra minutes.

• Protein swaps: Use leftover turkey, Italian chicken sausage, or even chickpeas for a meatless option.
• Flavor boosters: Stir in crispy bacon, a splash of dry white wine when deglazing, or fresh herbs like parsley and thyme.

FAQ

Can I use store-bought rotisserie chicken?

Yes. Rotisserie chicken is perfect here. Shred about 2 cups, add it in once the broth is simmering, and heat through.

Do I need to pre-cook the gnocchi?

No.

Add it straight to the soup. It cooks quickly and also helps thicken the broth a bit as it simmers.

How can I make the soup thicker?

Whisk an extra tablespoon of flour into the vegetables, or add a cornstarch slurry near the end. Let it simmer a couple of minutes to set.

What can I use instead of heavy cream?

Half-and-half works nicely.

For dairy-free, try full-fat coconut milk or a thick, unsweetened oat milk. Adjust seasoning to taste.

Why did my soup separate?

Cream can split if boiled. Keep the heat low after adding dairy, and reheat gently.

If it happens, it’s still safe to eat—just not as smooth.

Can I add mushrooms or peas?

Absolutely. Sauté mushrooms with the onions, or stir in peas in the last few minutes so they stay bright and sweet.

Is gnocchi made with potato or flour?

Traditional gnocchi is made from potato and flour. You can find gluten-free versions, shelf-stable packs, or fresh gnocchi in the refrigerated section.

How do I avoid soggy leftovers?

Gnocchi softens as it sits.

If you want firmer texture, cook gnocchi separately and add to each bowl when serving.

Final Thoughts

Creamy Chicken Gnocchi Soup is the kind of recipe you’ll make once and keep in your regular rotation. It’s simple, flexible, and deeply comforting, with flavors that please everyone at the table. Keep a pack of gnocchi in the pantry, a bag of spinach in the fridge, and you’re halfway to dinner.

Serve it with warm bread, a side salad, or just a big spoon and a quiet night in. This is cozy cooking made easy—and it always hits the spot.